Zucchini Pasta alla Nerano with Salsiccia

Prep time: 15 min | Cook time: 15 min | Servings: 2

Experience the velvet-smooth textures of the Amalfi Coast with a savory twist. This "reverse engineered" classic pairs a creamy, emulsified zucchini base with the rustic, fennel-forward punch of crumbled Italian salsiccia.

• Ingredients

  Main Component

  • 250g (8.8 oz) Pappardelle or wide egg pasta

  • 225g (8 oz) Italian salsiccia (sausage), casings removed

  • 15ml (1 tbsp) Extra virgin olive oil

  The Sauce

  • 450g (1 lb) Zucchini, thinly sliced

  • 2 cloves Garlic, smashed

  • 60g (2 oz) Parmigiano Reggiano, finely grated

  • 30g (1 oz) Pecorino Romano, finely grated

  • 5g (1/4 cup) Fresh basil leaves

  • 60ml (1/4 cup) Pasta water (reserved)

  Garnish

  • Freshly cracked black pepper

  • Extra drizzle of olive oil

• Instructions

  1. Boil a large pot of salted water for the pasta.

  2. Heat 15ml (1 tbsp) oil in a large skillet over medium-high heat.

  3. Brown 225g (8 oz) crumbled salsiccia until crispy; remove and set aside.

  4. In the same pan, sauté 450g (1 lb) zucchini and garlic until very soft.

  5. Blend the softened zucchini and 5g (1/4 cup) basil until completely smooth.

  6. Cook 250g (8.8 oz) pasta until 2 minutes before al dente.

  7. Return zucchini cream to the skillet over low heat.

  8. Transfer pasta directly into the sauce with 60ml (1/4 cup) pasta water.

  9. Stir in 60g (2 oz) Parmigiano and 30g (1 oz) Pecorino until creamy.

  10. Fold the cooked salsiccia back into the pasta and serve immediately.